Linguine with balsamic-roasted mushrooms and tomato-basil butter sauce from Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine (page 189) by Tal Ronnen and Scot Jones and Serafina Magnussen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe suggests using the book's "Pasta dough" and "Scoty's marinara sauce."

  • Tealismyname on September 28, 2025

    Very very delicious! We had made the marinara during the height of sumemer and so could use it frozen. We used real butter as we're just vegetarian. We used balsamic glaze instead of a balsamic reduction

  • bwhip on April 17, 2022

    Absolutely delicious dish. We didn't do it the vegan way exactly, using real butter, and egg dough for our pasta. Flavors were lovely. Not difficult at all, though the extra step of making the marinara adds some time (they did say you could use store-bought).

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